Enzyme agent for reducing powdery feel of plant-base beverage or food or plant-base beverage or food material

Abstract

[Problems] To provide plant-base milk with reduced powdery feel and altered taste.[Solution] The present technique provides an enzyme agent for reducing the powdery feel of a plant-base beverage or food or a plant-base beverage or food material, which contains a cell wall polysaccharide degrading enzyme, and a plant-base beverage or food or a plant-base beverage or food material using the enzyme agent for reducing powdery feel. The present technique also provides a method for producing a plant-base beverage or food or a plant-base beverage or food material, and a method for reducing the powdery feel of a plant-base beverage or food or a plant-base beverage or food material, which include a step of allowing a cell wall polysaccharide degrading enzyme to act on a plant-base raw material.

1 . An enzyme agent for reducing powdery feel of a plant-base beverage or food or a plant-base beverage or food material, comprising a cell wall polysaccharide degrading enzyme. 
     
     
         2 . A plant-base beverage or food or a plant-base beverage or food material, in which the enzyme agent for reducing powdery feel according to  claim 1  is used. 
     
     
         3 . The plant-base beverage or food according to  claim 2 , wherein the plant-base beverage or food is oat milk or rice milk. 
     
     
         4 . A method for producing a plant-base beverage or food or a plant-base beverage or food material, comprising a step of allowing a cell wall polysaccharide degrading enzyme to act on a plant-base raw material. 
     
     
         5 . A method for reducing powdery feel of a plant-base beverage or food or a plant-base beverage or food material, comprising a step of allowing a cell wall polysaccharide degrading enzyme to act on a plant-base raw material.